slices.
To make sandwiches: spread 1/2 T catsup
Grate cheese and all ingredients.
Mix well and refrigerate. To prepare rolled sandwiches, flatten one slice of trimmed bread with rolling pin.
Spread with filling.
Roll from one corner of bread to the other.
Fasten with a toothpick.
Chill rolls.
Brush with melted margarine and toast just before serving.
Makes 70 sandwiches.
Freezes well.
Delicious.
Use a rolling pin to flatten slices of bread.
Spread each with cheese; sprinkle with sesame seed.
Roll each slice jelly roll fashion; brush with melted butter.
Cover with waxed paper or plastic wrap; chill several hours.
Cut rolls in half crosswise and place on baking sheet, seam side down.
Bake at 425\u00b0 for about 10 minutes or until lightly browned.
Yield:
32 small sandwiches.
Mix in order given.
Put teaspoonful in slice of bread.
Roll, fasten with toothpick.
If possible, place in the refrigerator overnight or for 24 hours.
Brush sandwiches with melted butter. Toast in 450 degree oven ---Serve!
For the salmon sandwiches, spread 4 slices of white
For the cilantro salsa, combine all ingredients in a food processor. Process until smooth, adding a little water if necessary.
For the sandwiches, spread bread with butter. Spread 1/2 the salsa on 4 slices. Top with tomato, onion and cucumber. Top with remaining salsa, grated carrot and remaining bread. Cut sandwiches into quarters.
Make sandwiches with your favorite filling.
Combine the next 5 ingredients till smooth.
Dip sandwiches into batter and fry in hot (390\u00b0) deep fat until brown.
ENJOY.
br>For the ice cream sandwiches: Scoop ice cream onto 6
alt.
Decide how many sandwiches you want to make. I
preheat oven to 360\u00b0F.
In a medium bowl, combine rolled oats, flour, baking soda, and baking powder and set aside.
In a large bowl, cream together butter and the two sugars until fluffy. Beat in egg until blended and add vanilla and coconut and mix well.
Add to dry ingredients just until blended.
Shape into 5cm (2\") balls.
Arrange on ungreased cookie sheet and space about 5cm apart and flatten with floured fork tines.
Bake for 10-12 minutes or until golden brown.
In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
Remove the meat from the au jus and shred it with a fork until it is finely shred.
Return the meat to the crock pot full of au jus to get warm for 20 minutes.
After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.
ot whip.
For the sandwiches, have the store slice the
uice, if desired.
For sandwiches:
Spread 2 tablespoons hummus
Mix together cream cheese, mayonnaise, salt, sugar and onion. Mixture may be refrigerated until ready to make sandwiches.
To assemble sandwiches, remove crust from bread.
Use cookie cutter to desired shape, preferably not much larger than a round slice of cucumber.
Butter a 9 x 13-inch baking dish and put 6 slices of bread in bottom.
Put cheese slices on top of bread and cover with remaining bread slices.
Beat milk, eggs and salt well.
Pour over sandwiches and let stand 45 to 60 minutes.
Sprinkle with paprika, if desired.
Bake in 325\u00b0 oven for about 45 minutes or until sandwiches are browned.
Serve immediately.
days.
For the sandwiches, slather toast with mayo (about
eserve other half for prepared sandwiches).
Cut the pork loin
our.
To assemble the sandwiches:
Take the French rolls
o a bowl.
Tea Sandwiches: Spread each slice of bread
set aside.
Assemble the sandwiches: Slice the chicken in pieces